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Ingredients
- spray olive oil
- leeks 2, finely sliced
- garlic 2 cloves, crushed
- skinless chicken breasts 2, cubed
- flour 1 tbsp
- half-fat crème fraîche 100ml
- chicken stock 150ml
- ciabatta 70g, torn into pieces
- flat-leaf parsley a small bunch, chopped
- green beans cooked, to serve
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Heat a spray of olive oil in a frying pan, add the sliced leeks and fry for 5 minutes until softened. Add the garlic for a minute, then add the chicken. Fry for another 5 minutes, then stir in the flour. Stir in the crème fraîche and the stock, season and bring to a simmer. Cook for a few minutes until the sauce thickens. Blitz the ciabatta in a small blender so you get large breadcrumbs. Stir the parsley into the filling and spoon into 4 individual pie dishes, scatter over the breadcrumbs and bake for 20-25 minutes until the tops are golden and crisp. Serve with green beans.
Nutritional Information
- Kcals 208
- Fat 5.8g
- Carbs 16.2g
- Fibre 3.9g
- Protein 20.9g
- Salt 0.5g
